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Improvement of time and frequency stabilization

โœ Scribed by G. N. Palii; S. B. Pushkin


Publisher
Springer US
Year
1980
Tongue
English
Weight
395 KB
Volume
23
Category
Article
ISSN
0543-1972

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Effect ofadding the model system mixture (D,L-lysine . HCI, L-proline and D-glucose) on the sensory properties and volatile components of fresh bread and bread stored for 3 days were investigated. The results showed that the model system mixture improved the crust colour and flavour of fresh bread a